Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
411
Calories
12g
Protein
19g
Fat
49g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 tablespoons plus 2 teaspoons extra-virgin olive oil plus additional for brushing
- 1 1/2 pounds 1-inch-diameter fingerling potatoes, halved lengthwise
- 2 green onions, thinly sliced
- 1/4 cup fresh Italian parsley leaves
- 2 tablespoons fresh tarragon leaves
- 1 1/2 tablespoons Banyuls vinegar or red wine vinegar
- 1 tablespoon coarse-grained Dijon mustard
- 2 hard-boiled eggs, peeled, chopped
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes